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Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives.
Food Chem. 2013 Aug 15; 139(1-4):93-9.FC

Abstract

The distribution of free and bound phenolic compounds present in soybean, flaxseed and olive were investigated. The phenolic compounds were fractionated on the basis on their solubility characteristics in water, alcohol, dilute base and dilute acid. Reversed phase high pressure liquid chromatography (RP-HPLC) and mass spectrometry (MS) were used for identification of individual components of phenolic compounds. Antioxidant activity (AA%) of free and bound phenolic compounds was measured using the linoleic acid/β-carotene assay. The water-soluble phenolic compound fractions represented 68-81%, 50-72% and 46-56% of the total phenolic compounds measured in full-fat soybean, olive and flaxseed, respectively. Methanolic extraction of free phenolic compounds without heat, solubilised 21-56%, 42-62% and 34-51% of the total phenolic compounds measured in soybean, olive and flaxseed, respectively; methanol extraction of free phenolic compounds with heat solubilised a further 24-34%, 31-37% and 36-37% of phenolic compounds from soybean, olive and flaxseed, respectively. Further dilute alkali and dilute acid solubilised the remaining 10-40%, 1-21% and 12-29% of the total phenolic compounds from soybean, olive and flaxseed, respectively. Results indicated that the full-fat meals of soybean, flaxseed and olive showed higher antioxidant activity compared to defatted meals. RP-HPLC and LC-MS/MS profil1 for soybean, flaxseed and olive indicate two classes of phenolic compounds designated as free and bound phenolic compounds.

Authors+Show Affiliations

Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan. muhammad.aludatt@mail.mcgill.caNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

23561083

Citation

Alu'datt, Muhammad H., et al. "Distribution, Antioxidant and Characterisation of Phenolic Compounds in Soybeans, Flaxseed and Olives." Food Chemistry, vol. 139, no. 1-4, 2013, pp. 93-9.
Alu'datt MH, Rababah T, Ereifej K, et al. Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives. Food Chem. 2013;139(1-4):93-9.
Alu'datt, M. H., Rababah, T., Ereifej, K., & Alli, I. (2013). Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives. Food Chemistry, 139(1-4), 93-9. https://doi.org/10.1016/j.foodchem.2012.12.061
Alu'datt MH, et al. Distribution, Antioxidant and Characterisation of Phenolic Compounds in Soybeans, Flaxseed and Olives. Food Chem. 2013 Aug 15;139(1-4):93-9. PubMed PMID: 23561083.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives. AU - Alu'datt,Muhammad H, AU - Rababah,Taha, AU - Ereifej,Khalil, AU - Alli,Inteaz, Y1 - 2013/01/26/ PY - 2012/05/01/received PY - 2012/11/25/revised PY - 2012/12/21/accepted PY - 2013/4/9/entrez PY - 2013/4/9/pubmed PY - 2013/10/19/medline SP - 93 EP - 9 JF - Food chemistry JO - Food Chem VL - 139 IS - 1-4 N2 - The distribution of free and bound phenolic compounds present in soybean, flaxseed and olive were investigated. The phenolic compounds were fractionated on the basis on their solubility characteristics in water, alcohol, dilute base and dilute acid. Reversed phase high pressure liquid chromatography (RP-HPLC) and mass spectrometry (MS) were used for identification of individual components of phenolic compounds. Antioxidant activity (AA%) of free and bound phenolic compounds was measured using the linoleic acid/β-carotene assay. The water-soluble phenolic compound fractions represented 68-81%, 50-72% and 46-56% of the total phenolic compounds measured in full-fat soybean, olive and flaxseed, respectively. Methanolic extraction of free phenolic compounds without heat, solubilised 21-56%, 42-62% and 34-51% of the total phenolic compounds measured in soybean, olive and flaxseed, respectively; methanol extraction of free phenolic compounds with heat solubilised a further 24-34%, 31-37% and 36-37% of phenolic compounds from soybean, olive and flaxseed, respectively. Further dilute alkali and dilute acid solubilised the remaining 10-40%, 1-21% and 12-29% of the total phenolic compounds from soybean, olive and flaxseed, respectively. Results indicated that the full-fat meals of soybean, flaxseed and olive showed higher antioxidant activity compared to defatted meals. RP-HPLC and LC-MS/MS profil1 for soybean, flaxseed and olive indicate two classes of phenolic compounds designated as free and bound phenolic compounds. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23561083/Distribution_antioxidant_and_characterisation_of_phenolic_compounds_in_soybeans_flaxseed_and_olives_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00039-3 DB - PRIME DP - Unbound Medicine ER -